Ingredients with Measurements:
- 1 cup granulated sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 cup creamy peanut butter
- 1/4 cup grape jelly
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- Additional cornstarch for dusting
Special equipment needed:
- Candy thermometer
- Non-stick saucepan
- Wooden spoon
- Candy molds or parchment paper
Step-by-step instructions:
1. In a non-stick saucepan, combine sugar, corn syrup, water, butter, and salt. Cook over medium heat, stirring constantly with a wooden spoon until sugar dissolves.
2. Increase heat to high and bring mixture to a boil. Insert a candy thermometer and continue cooking until the temperature reaches 255°F (hard ball stage).
3. Remove from heat and stir in peanut butter, jelly, vanilla extract, and baking soda. Mix well until all ingredients are incorporated.
4. Pour mixture into candy molds or onto parchment paper dusted with cornstarch. Allow taffy to cool and set for 10-15 minutes.
5. Once taffy is cool enough to handle, pull and stretch it until it becomes light and fluffy. This can take up to 20 minutes.
6. Cut taffy into bite-sized pieces and wrap in wax paper or plastic wrap.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
5. Temperature:
255°F (hard ball stage)
Serving size:
Makes approximately 20-25 pieces of taffy
Nutritional information:
Calories: 90
Fat: 2.5g
Carbohydrates: 17g
Protein: 0.5g
Sodium: 70mg
Sugar: 15g
Substitutions for ingredients:
- Creamy almond butter or sunflower seed butter can be substituted for peanut butter.
- Any flavor of jelly or jam can be used in place of grape jelly.
Variations:
- Use different nut butters or jams to create unique flavor combinations.
- Add chopped nuts or dried fruit to the taffy mixture for added texture.
Tips and tricks:
- Use a non-stick saucepan to prevent the taffy from sticking.
- Dust your hands with cornstarch to prevent the taffy from sticking while pulling and stretching.
- Work quickly when pulling and stretching the taffy, as it will become harder to manipulate as it cools.
Storage instructions:
Store taffy in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Taffy can become hard and sticky if exposed to moisture. If this happens, place taffy in a warm, dry place for a few hours to help it regain its texture.
Presentation ideas:
Arrange taffy pieces in a decorative candy dish or wrap individually in colorful wax paper.
Garnishes:
No garnishes needed.
Pairings:
Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the taffy becomes too hard to pull and stretch, place it in the microwave for a few seconds to soften it up.
- If the taffy is too sticky, dust it with more cornstarch while pulling and stretching.
Food safety advice:
- Use a candy thermometer to ensure the taffy reaches the correct temperature to prevent the growth of harmful bacteria.
- Be careful when working with hot sugar, as it can cause severe burns.
Food history:
Salt water taffy originated in Atlantic City, New Jersey in the late 1800s. It was named "salt water" taffy because of its proximity to the ocean and the fact that seawater was sometimes used in the recipe.
Flavor profiles:
Sweet, salty, nutty, and fruity.
Serving suggestions:
Serve as a sweet treat or give as a homemade gift.
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